These easy biscuits were the fist on my list to try. Why? They don't require any rolling or cutting! They were very tasty, yet a little crumbly. Also, I don't care for the look of the drop biscuit. I just don't think my great-grandmother would approve. She might call me lazy, so I'm moving on with my rolling pin and biscuit cutter in hand.
Southern Drop Biscuitsfrom a hometown cookbook published in 1951
How We Cook in Corinth
Sift together:
2 cups sifted flour
1/2 tsp salt
1 heaping tsp sugar
4 tsp baking powder
Blend in 3/4 cup Crisco - work until texture of corn meal.
Add 1/2 cup milk - handle dough as little as possible.
Drop a heaping teaspoon full of doubh for each biscuit on greased cookie sheet. Chill in refrigerator. Bake 450 for 12 minutes or less. Makes 8-10 medium sized biscuits.
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